Thursday, 28 May 2009

Shake #8

Today's shake: Raspberry Jam

Taste: 7
Texture: 6
Scorn: 4
Synergy: 7
Total Score: 6.5

General Comments: Remember Raspberry Ripple ice-cream? That was my favourite flavour as a kid. Well, think of that, but without the necessity of chomping through the boring vanilla bits as you search for the next skein of fruity goodness. That's pretty much what we're talking about here. The only real problem is that the less solid nature of a shake compared to ice-cream means the raspberry seeds settle at the bottom, leading to an unfortunate conclusion to the experience for unwary drinkers.


Chemie said...

Are you applying the same straw stirring system to all these shakes? Because it could be a huge variable. I would suggest one clock and one anti per 3 glugs.

SpaceSquid said...

I stir not one jot, so as to appreciate the shake in it's "natural" form.

How is the "glug" defined, by the way? Is there a CALTECH technician who drinks in units of one metric glug?

Senior Spielbergo said...

If so surely he would have to be held in a form of stasis as his eventual death would render all present world experiments meaningless! Meaningless I say!

Pause said...

I think it's moot anyway, as - scientific institution or not - I'm inclined to think the folks there would retain the usage of English glugs in the cafeteria.

But the National Physical Laboratory, perhaps...

SpaceSquid said...

C'mon, Spielbergo, you used to be a physicist. Just estimate the motherfucker.

Chemie said...

A glug is a measurement personalised to the experimental apparatus. Results would therefore need to be normalised should taste comparisons between equipment be drawn. A 'Glug' is the amount of liquid drawn up in one continuous movement and always requires breath to be drawn before the process starts and expired at the end. Glugs cannot be drawn in quick succession with any form of delicacy. The only true way to measure glug capacity is to calculate the largest possible 'sip'. This requires a nose peg, a stop watch and can lead to death.

And how are you manoeuvring the straw? Are you drawing from only the bottom of the cup? These are very serious issues.

SpaceSquid said...

Straw technique is rigidly defined. The straw itself terminates in a small spoon-like extension, the tip of this extension is rested against the base of the cup. Once sufficient shake has been consumed,the spoon is flattened against the base, to allow further consumption.

When this too fails, the top is removed, and the remaining shake consumed in strictly regulated mouthfuls.

Man, I am so OCD it's ridiculous.

Chemie said...

Interesting decision not to utilise the spoon-extension for spooning purposes. It could add a whole new dimension to the process. A 'playing about' factor involving scooping, chasing dribbles, doodling and digging scale models of the Cornish coast etc.

Are you consuming these shakes in the same environment. I fear a breif burst of English Summer could upset your system. Even a baked bean and bacon rind shake could be luscious on a hot summer's day.

SpaceSquid said...

Ah, that's a good point. All but one shake (the Chocolate Pop Tart) have been consumed on Elvet Bridge, but it's undeniable that the weather has varied significantly. I shall have to consider whether I can find a temperature-regulated room available in the Chemistry Department.